Recipe

Sweet Peanut Butter Cookies Recipe

	Michellem / All my dishes 4 months, 1 week ago I would definitely double this recipe. I have found this to be one of the best Peanut butter cookie recipes I've come across in a long time. This is from the Sweet Melissas cookbook. Enjoy! Prep:10m Cook:1012m Servings:16	Michellem
	easy

Does this look good? Yeah! / Nope

Fans

pinkpasta

liezel

quaziefly

dollhead

krumkake

choclytcan

Ingredients

Recipe, pg. 66 of the Sweet Melissa Baking Book!

"The cookies are best when they are chewy, so don't over-bake them!"

Makes 2 dozen cookies.

Ingredients:

1/2 cup Smooth Peanut Butter

8 tablespoons (1 stick) unsalted butter

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg which may or may not be optional :)

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

Directions

Before you start: Position a rack in the top and bottom thirds of your oven. Preheat the oven to 325 F. Line two cookie sheets with parchment paper or aluminum foil.

1. In the bowl of an electric mixer fitted with the paddle attachment, cream peanut butter, butter and sugars until light and fluffy, about 3 - 4 minutes. Beat in the egg.

2. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

3. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.

4. Scoop dough by rounded tablespoons and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an "X" pattern, creating the crosshatch effect. (The cookies should now measure approx. 2 inches in diameter.) Bake for 10 minutes or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy so try to avoid it.

The cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen wrapped in plastic wrap and aluminum foil for up to 1 month. Do not unwrap before defrosting.

Recent Gawkers

wjbstars

choclytc

iggy

roselee

pinkpast

rajjesh

michelle

jabec

lnbee

lizzymon

moggy

yorkduke

Not quite what you're looking for? See more Dessert / Cookies

Or see more just like this

Comments

krumkake 4 months, 1 week ago said:
More of that Sweet Melissa cooking - I MUST remember to get that cookbook! These sound so delish...I love a good peanut butter cookie, and especially the chewy ones, so I will have to try this one soon. Keep trying those new cookie recipes - I'm lovin' it!!

liezel 4 months, 1 week ago said:
This really sounds great! Bookmarked.

pinkpasta 2 months ago said:
Hey Mich! Been a long time...hope all is well!
Making Jaden peanut butter cookies tomorrow, so now that I've found these...these are the ones I will bake. I'll let you know how I do!
High 5 and thanks for sharing!
Deb~

pinkpasta 1 month, 4 weeks ago said:
I made these cookies this past weekend... THEY ARE AWESOME! My family and I LOVE THEM!
If you're looking at this recipe...you MUST bake these! *****

pinkpasta 2 weeks, 5 days ago said:
These are THE best peanut butter cookies I have EVER had...ever!
Also...thanks for checking on me some time back concerning the death of my dad...How sweet of you.
It's been 6 mons now and I still cry...but I'm working on it. I miss him so much... he was not just my dad...he was also my pastry chef mentor...and always a phone call away when I had baking questions...or he'd just jump in the car and come to my house to the rescue! I still go to pick up the phone and call him with my baking questions....hard to get used to not being able to do that any more...He was a brilliant pastry chef/baker. God's soooo lovin' his works of art up there! =)

Add a Comment